节点文献
酵母抽提物对酱油种曲培养的促进作用及工艺优化研究
Study on the promotion and optimization of yeast extract to seed koji cultivation
【摘要】 以酵母抽提物为促进剂,对酱油种曲培养的工艺进行优化,结果为:酵母抽提物1.30%,润水量100%,温度32℃,时间68h,在优化条件下,孢子种曲孢子数可达13.18×109个/克干重,比对照组提高了54.88%,且孢子更为健壮。温度对种曲孢子数的影响显著,影响顺序为温度>酵母抽提物>润水量>时间。
【Abstract】 In this article,the optimization of seed koji of soy sauce was conducted,using yeast extract as promoter.The result was:yeast extract(1.30%),water(100%),temperature(32 ℃),time(68 h).Under the condition,the spore number was 13.18×109 cfu/g.The result of variance analysis showed that the influence order was temperature > yeast extract > water > time.
【基金】 国家科技支撑计划项目(2007BAK36B03);广东省科技计划工业攻关项目(2008010900001);广东省科技计划项目(2006A10601001)
- 【文献出处】 中国调味品 ,China Condiment , 编辑部邮箱 ,2009年08期
- 【分类号】TS261.11
- 【被引频次】13
- 【下载频次】333